David Rose's "EGGin" Big Green Egg Cookbook hardcover
Chef David Rose's "EGGin'" cookbook showcases the Big Green Egg's versatility, transforming outdoor cooking into an art form. Rose's recipes blend Jamaican heritage, French technique, and Southern flair, pushing the boundaries of what's possible in outdoor cuisine. From Chili-Grilled Lamb Chops to Smoked Chicken Chili, each dish demonstrates the egg's ability to grill, smoke, roast, and bake with precision.
- 192 pages of expert guidance and inspiration
- Over 80 diverse recipes, including appetizers, entrees, and desserts
- Temperature ranges from low-and-slow (225°F/107°C) to searing (700°F/371°C)
- Suitable for egg sizes from MiniMax (13 in/33 cm) to 2XL (29 in/74 cm)
Original: $29.99
-65%$29.99
$10.50David Rose's "EGGin" Big Green Egg Cookbook hardcover
Chef David Rose's "EGGin'" cookbook showcases the Big Green Egg's versatility, transforming outdoor cooking into an art form. Rose's recipes blend Jamaican heritage, French technique, and Southern flair, pushing the boundaries of what's possible in outdoor cuisine. From Chili-Grilled Lamb Chops to Smoked Chicken Chili, each dish demonstrates the egg's ability to grill, smoke, roast, and bake with precision.
- 192 pages of expert guidance and inspiration
- Over 80 diverse recipes, including appetizers, entrees, and desserts
- Temperature ranges from low-and-slow (225°F/107°C) to searing (700°F/371°C)
- Suitable for egg sizes from MiniMax (13 in/33 cm) to 2XL (29 in/74 cm)
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Description
Chef David Rose's "EGGin'" cookbook showcases the Big Green Egg's versatility, transforming outdoor cooking into an art form. Rose's recipes blend Jamaican heritage, French technique, and Southern flair, pushing the boundaries of what's possible in outdoor cuisine. From Chili-Grilled Lamb Chops to Smoked Chicken Chili, each dish demonstrates the egg's ability to grill, smoke, roast, and bake with precision.
- 192 pages of expert guidance and inspiration
- Over 80 diverse recipes, including appetizers, entrees, and desserts
- Temperature ranges from low-and-slow (225°F/107°C) to searing (700°F/371°C)
- Suitable for egg sizes from MiniMax (13 in/33 cm) to 2XL (29 in/74 cm)
